In the winter of 2013, we stumbled on a new food cart tucked in the corner of the Southeast Ankeny and 28th pod. It billed itself as authentic Florentine comfort food, serving thick stews of wine-braised squid and gossamer ribbons of hand-made papardelle with wild boar, for only $8 a plate.

It was, perhaps, the greatest mobile revelation since Nong opened her khao man gai stand to bewildered eaters in 2009.

After a six-month closure and weeks of Kickstarter campaigning (check out their page to read the best pledge gifts in Kickstarter history), Burrasca will reopen as a brick-and-mortar restaurant at 2032 SE Clinton St. inside the former Block’s Café space in the first week of July.

The old Blocks space, an airy 40-seat eatery with garage doors and patio seating for 10, will be largely unchanged—they’ll add a few Burrasca flourishes, like Alinari Brother’s photographs of old-world Italy, and the skull of a bull from the Maremma (Tuscan cowboy country). Behind the bar counter, expect an all-Tuscan wine and craft beer list, carefully chosen from Calamai’s hometown, alongside grappa flights and a small selection of cocktails.

Calamai and Petrosian are shooting to open the first week of July, with plans for lunch and dinner.